Table 9: Percent Positive Salmonella Tests for RTE meat and poultry products, CY 2001-2002-combined results
 |
|
|
|
| Table 9: Percent Positive
Salmonella Tests for RTE meat and poultry products, CY 2001-2002-combined results
| | Product | Not Heat Treated Shelf Stable | Heat Treated Shelf Stable | Fully Cooked Not Shelf Stable | Product with Secondary Inhibitors Not Shelf Stable | Summary by Product Type |
|---|
| Peeled Sausage Type Product | 0.00
a
(0/28)
b
| 0.00
(0/261)
| 0.28
(3/1070)
| 0.00
(0/46)
| 0.21
(3/1405)
|
|---|
| Unpeeled Sausage Type Product | 0.41
(1/245)
| 0.20
(1/500)
| 0.12
(3/2579)
| 0.83
(1/121)
| 0.17
(6/3445)
|
|---|
| Large Mass Chopped and Formed Type Product | 4.55
(1/22)
| 0.00
(0/22)
| 0.21
(1/473)
| 0.00
(0/19)
| 0.37
(2/536)
|
|---|
| Large Mass Whole Muscle Type Product | 0.00
(0/76)
| 1.89
(1/53)
| 0.11
(1/912)
| 0.00
(0/62)
| 0.18
(2/1103)
|
|---|
| Small Mass Chopped and Formed Type Product | 0.00
(0/18)
| 0.00
(0/470)
| 0.46
(3/655)
| 0.00
(0/12)
| 0.26
(3/1155)
|
|---|
| Small Mass Whole Muscle Type Product | 0.00
(0/44)
| 0.19
(2/1064)
| 0.00
(0/675)
| 0.00
(0/27)
| 0.11
(2/1810)
|
|---|
| Salads / Paté / Spreads Type Product | 0.00
(0/2)
| 0.00
(0/4)
| 0.00
(0/455)
| 0.00
(0/0)
| 0.00
(0/461)
|
|---|
| Sliced, Diced and Shredded Type Product | 0.00
(0/91)
| 0.00
(0/146)
| 0.15
(3/1949)
| 0.00
(0/55)
| 0.13
(3/2241)
|
|---|
| Multi-component Products Type Product | 0.00
(0/13)
| 0.00
(0/25)
| 0.07
(1/1480)
| 0.00
(0/7)
| 0.07
(1/1525)
|
|---|
| Other Type Product | 0.00
(0/51)
| 0.00
(0/71)
| 0.32
(1/310)
| 0.00
(0/8)
| 0.23
(1/440)
|
|---|
| Summary by HACCP Process Type | 0.34
(2/590)
| 0.15
(4/2616)
| 0.15
(16/10558)
| 0.28
(1/357)
| 0.16
(23/14121)
|
|---|
a Percent Positive
b (Number Positive/Number Analyzed x 100) in 325 grams of tested product
|
Last Modified May 19, 2013
